Harissa Chicken, Pumpkin & Babaganoush
with Jewelled Veggie Rice & Fetta
- Eggs
- Milk
- Almond
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Milk
- Walnut
- Soy
- Gluten
- Wheat
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Ingredients
1 packet
Babaganoush
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Milk, Walnut.)
1 packet
Baby Spinach Leaves
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Currants
(May be present: Milk, Soy, Gluten, Wheat.)
1 packet
Fetta Cubes
(Contains: Milk;)
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Harissa Paste
(May be present: Soy.)
1
Pumpkin
1 packet
Roasted Almonds
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Soy, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
1 packet
Snacking Tomatoes
1 packet
Cauliflower & Broccoli Rice Mix
330 g
Chicken Thigh
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes, brush harissa paste over pumpkin and roast until browned. • Meanwhile, in a medium bowl, combine chicken thigh, a pinch of salt and pepper and a drizzle of olive oil. • Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes. TIP: Chicken is cooked through when its no longer pink inside.
• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add garlic paste, Gourmet Garden lightly dried parsley (see ingredients) and chermoula spice blend and cook, until fragrant, 1-2 minutes. Add basmati rice, currants, the water and vegetable stock powder, stir, and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, halve snacking tomatoes. Roughly chop baby spinach leaves and roasted almonds. • Once rice is done, gently stir in snacking tomatoes, baby spinach and almonds until combined. Season to taste.
• Slice chicken. • Divide spiced jewelled rice between bowls. Top with harissa pumpkin, chicken, babaganoush and Greek-style yoghurt. • Crumble over fetta cubes. Enjoy!
